Food and wine pairings
Autumn Table by Clément & Mathilde
SLIGHTLY SAUTEED SQUID, DEGLAZED IN MILD CHILLI VINEGAR, JULIENNED LEEKS IN HAZELNUT OIL
CLASSIC WINE PAIRING
Nothing's better than the acidity of Sauvignon Blanc to counterbalance the salty character of squid! Coupled with the vegetable notes provided by the leeks, it's a pairing that works wonders.
ORIGINAL WINE PAIRING
The mild chilli pepper is what calls for pairing with a semi-sweet wine. By playing on the contrast, the flavour of mild chilli pepper, dominant in the dish, stimulates the semi-sweet wine which in turn provides acidity and aromatic freshness!
4 squid (each about 100g)
Mild chilli pepper vinegar